Food from Norahland... The Tapioca Edition

Okay.

So I know you are all thinking, "I know what tapioca is- why is Norah wasting her time with this silly post?"

The tapioca you and I know is something like this: The floaty, chewy balls in bubble tea, maybe a the thickener used in pies, or that yummy pudding you eat with raspberries every summer. Maybe you even remember my previous post on biscoito.

So when I said tapioca to my brazilian friends they said (looking rather amazed), "You know what tapioca is?"

I said yes, and then tried to describe all those tapioca-y things familiar in the US. The amazed looks turned to confused, and they said "that's not tapioca...". This is tapioca:

The tapioca known to brazil is a kind of empanada/omelet-y/crepe like item that is (I am told) common in northern brazil. I was lucky enough to try one at a market in Curítiba. They take coarse tapioca flour, which I am coming to appreciate as a great ingredient (I sure hope there is a source in Ithaca, as I'm not sure how much will actually fit in my suitcase), and put it a hot pan. With a little water, this makes the base of the tapioca- a chewy crepe type circle. Then it gets filled with whatever you want, salgado (salty) or doce (sweet), in my case it was mozzarella, coconut and butter. Then the round gets folded ,empanada or omelet style, and sealed together. Eat it hot or at room temp- it is delicious!

And so my love affair with tapioca continues...